Chocolate Celebration Cake
(Makes two 9-inch round cakes or one 9 x 13-inch rectangular cake)
1-3/4 cups flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
Preheat oven to 350 degrees F.
Butter twp 9-inch round cake pans or one 9 x 13-inch baking pan.
In a bowl, sift together the flour, sugar, cocoa, baking soda, baking powder,
and salt. In another bowl, combine the eggs, coffee, buttermilk, oil, and vanilla.
With an electric mixer, combine the wet ingredients. Add the flour mixture to
the wet ingredients; beat for 2 minutes on medium speed. The batter will be
thin. Pour the batter into the prepared baking pans. Bake for 30 to 40 minutes
or until a tester inserted in the center comes out clean. Cool the cake(s) in the
pans for 10 minutes. Remove the cakes from the pans and cool completely on
wire racks. Fill and frost as desired.
Chocolate Cream Cheese Icing
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
3 to 4 cups sifted confectioners' sugar
1/2 cup unsweetened cocoa powder
With an electric mixer, beat cream cheese and butter until smooth and
Beat in confectioners' sugar, one cup at a time until desired consistency.
Beat in cocoa powder until smooth.
In the past, buttermilk referred to the liquid
that was left behind after churning butter.
What we find in supermarkets today is
actually nonfat or low-fat milk to which
cultures have been added, rendering it
thick and tangy. Buttermilk's tenderizing
qualities produce perfect baked goods, It
is also a natural emulsifier and thickener, it
creates a creamy texture in soups,
smoothies, and salad dressings.
You can keep buttermilk up to 2 weeks in
the refrigerator or freeze it up to 3 months.
If you don't use a lot of buttermilk, freeze it
in small portions for later use. Use thawed
buttermilk for baking purposes.